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cupcakefinal1

Oh my where do I start on this..these were amazing! And because the nearest cupcake bakery is 35minutes away and I wanted to make this for someones Birthday I said “I can do this!!  Now first let me say I went the simple way in I am not a full-fledged baker but wow can I do some altering!

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Here is what you will need:

  • 1 box of Betty Crocker Butter Pecan cake mix (Yes Betty is the only one I have seen with this amazing flavor!)
  • 1/4 cup maple syrup ( you will replace 1/4 of the water on the recipe from the box with this)  Plus 2 TBS for whipped cream frosting
  • 3 eggs
  • 1 Cup of cooled coffee (instead of water) straight black
  • 1/3 cup Canola or vegetable oil
  • 1 pint heavy whipping cream (yes you will have some left over )
  • Bacon (1pound  made and *pre made bacon will NOT work)
  • 1 pkg. of dipping chocolate
  • 1/4 cup powdered sugar

You are going to start by preparing the cupcakes according to the directions on the box only replacing 1/4 cup of the water with 1/4 cup of your maple syrup and the other 1 cup of water with coffee (If you don’t have coffee just use water). You will need a cupcake pan and liners. Place the liners in the pan then fill about 3/4 way full in each we want these nice and round at the top. Bake according to your directions.cake2Placing in oven at required temp again check box for your area.

cake3cake4Put of the oven and place on cooling rack or plate still in wrapper of course. You will let these cool at least 25minutes.cake5While these are cooling we will start on making that bacon and our whip cream icing.

Ok the bacon I lay on a cold bacon sheet put into oven at 425 and let it go for about 10min.

bacon1bacon When it come out lay on paper towels and let drain and cool I even place mine in the fridge as we need this nice and cool before dipping into that chocolate!

Now for the whip cream icing. Ever since I had this I can’t turn back it’s light and fluffy and oh so yummy. Yes it needs to be refrigerated but trust me you will be happy to give up the space and you’re not going to have any left anyway!

Start with 1 pint of whipping cream and start whipping! Using your counter mixer with the wire whip attachment or hand-held beaters on medium after about 2 min work it to high. Add in 1/2 cup of powdered white sugar and 1/4 cup maple syrup I also added for kicks 1TBS of brandy this optional!! but just to give you and idea 🙂 of how you can change-up the flavors. When its done it should look like this:cake6When nice and fluffyI added to a piping bag which for me since I was out was a nice STRONG plastic zip lock bag and I cut a small corner off and put my chosen pipping tip in. IF you dont have a tip just slant your sizzors and cut a small tip off the end on the bag works just as well. Pipe your cupcakes and pop into the fridge to stay nice while you make those choclate covered bacon toppers! cake7My daughter is piping for me she does so well 🙂

cake8Save any additonal whip cream for up to a week and come come now we can surely find a use for this.

cake9Now for the bacon. Take them out of the fridge and cut each one into half pieces. Place melting chocolate into microwave and follow directions for melting. Dip bacon into chocolate bowl of goodness and flip over coating both sides.cake10Place on baking sheet to cool….

cake11..and slide into fridge anyway you can for about 10minutes. I use this time to clean up, don’t laugh I really do! cake12Now get those cupcakes out and bacon and let’s start decorating! Place one piece of bacon on each cupcake if you have additional left over use two! It’s really up to you. cupcake13 cupcake14 In the end I sprinkled with a little nutmeg. I will also tell you that after a dinner with only 5 people and 15 cupcakes these were GONE. I will not say who ate the most. Nope I won’t! ENJOY!

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